Milton Pudding

Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of sugar and two ounces of Walter Baker & Co.'s Chocolate, grated.

Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three hours. Beat together the eggs, sugar, and salt. Mash the soaked bread with a spoon, and add the egg mixture to the bread and milk.

Pour into a pudding-dish, and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce.

Chocolate Meringue Pudding

For a small pudding use one pint of milk, two tablespoonfuls and a half of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs, five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a teaspoonful of vanilla extract.

Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to boil in the double-boiler. Scrape the chocolate.

When the milk boils, add the cornstarch, salt, and chocolate, and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar.

Pour the hot mixture on this, and beat well. Turn into a pudding-dish that will hold about a quart, and bake for twenty minutes in a moderate oven.

Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the pudding, and return to the oven.

Cook for fifteen minutes longer, but with the oven-door open. Serve either cold or hot.

Chocolate Souffle.

Half a pint of milk, two ounces of Walter Baker & Co.'s Chocolate, three tablespoonfuls of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs.

Put the milk in the double-boiler, and place on the fire. Beat the butter to a soft cream, and beat the flour into it. Gradually pour the hot milk on this, stirring all the time. Return to the fire and cook for six minutes.

Put the shaved chocolate, sugar, and two tablespoonfuls of water in a small pan over a hot fire, and stir until smooth and glossy. Stir this into the mixture in the double-boiler.

Take from the fire and add the yolks of the eggs, well beaten; then set away to cool. When cool add the whites of the eggs, beaten to a stiff froth.

Pour the batter into a well-buttered earthen dish that will hold about a quart, and cook in a moderate oven for twenty-two minutes. Serve immediately with vanilla cream sauce

Baked Chocolate Custard.

For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water.

Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan.

Pour into the pan enough tepid water to come nearly to the top of the cups.
Bake in a moderate oven until firm in the center. It will take about half an hour.

Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold.

Chocolate Cream Renversee.

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.

Put the milk on the fire in the double-boiler. Shave the chocolate, and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water.

Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take the milk from the fire to cool.

Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke, move the mould round and round, to coat it with the burnt sugar, then place on the table.

Beat together the remainder of the sugar, the eggs, and the salt. Add the cold milk and chocolate to the mixture, and after straining into the charlotte-mould, place in a deep pan, with enough tepid water to come nearly to the top of the mould. Bake in a moderate oven until firm in the center.

Test the cream by running a knife through the center. If firm and smooth, it is done. It will take forty or forty-five minutes to cook. When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.

Chocolate Blanc-Mange.

Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.

It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, then stir into the cooked mixture. Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a
mould that has been rinsed in cold water.

Set the mould in a cold place, and do not disturb it until the blanc-mange is cold and firm. Serve with sugar and cream.

Chocolate Cream.

Soak a box of gelatine in half a pint of cold water for two hours. Put one quart of milk in the double-boiler, and place on the fire. Shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with four tablespoonfuls of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, and then stir into the hot milk. Beat the yolks of five eggs with half a cupful of sugar. Add to the gelatine, and stir the mixture into the hot milk.

Cook three minutes longer, stirring all the while. On taking from the fire, add two teaspoonfuls of vanilla and half a saltspoonful of salt.

Strain, and pour into moulds that have been rinsed in cold water. Set away to harden, and serve with sugar and cream.

Chocolate Bavarian Cream.

For one large mould of cream, use half a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar, and two and a half ounces of Walter Baker & Co.'s Chocolate.

Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the chocolate, and put the milk on to boil.

Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk.

Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into a basin that will hold two quarts or more. Place the basin in a pan of ice-water, and stir until cold, when it will begin to thicken.

Instantly begin to stir in the whipped cream, adding half the amount at first. When all the cream has been added, dip the mould in cold water and turn the cream into it.

Place in the ice-chest for an hour or more. At serving-time dip the mould in tepid water.See that the cream will come from the sides of the mould, and turn out on a flat dish.

Serve with whipped cream.

Chocolate Charlotte.

Soak a quarter of a package of gelatine in one-third of a cupful of cold water for two hours. Whip one pint of cream to a froth, and put it in a bowl, which should be placed in a pan of ice-water.

Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add tothis a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved.

Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture, and stir gently until it begins to thicken. Line a quart charlotte-mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould.

Place the charlotte in a cold place for an hour or more, and, at serving time, turn out on a flat dish.

Chocolate Mousse.

Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.

Whip one quart of cream, and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over ahot fire until smooth and glossy.

Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over thewhipped cream. Pour the chocolate in a thin stream into the cream, and stir gentlyuntil well mixed. Wipe out the chilled mould, and turn the cream into it.

Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould fromthe ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.

Chocolate Cream Pies.

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire.

Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well.Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.

Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the